Interested in a little beef and chicken? Look no more! Our mixed-meat variety pack is just what you need. We have two sizes: 10lb and 20lb, and they include the following:
10lb variety pack: 2lbs ground beef, 2lbs steaks, one 4-5lb whole chicken, 1lb chicken leg/thigh packs, 1lb boneless chicken breast, 1 dozen eggs
20lb variety pack: 4lbs ground beef, 4lbs steaks, one 2-3lb roast, one 4-5lb whole chicken, 2lb chicken leg/thigh packs, 2lb boneless chicken breast, 1lb party wings, 1 dozen eggs
Once we receive your order we will reach out for steak and roast preferences and will do our best to accommodate whenever possible. We also have variety packs that only include beef (check out our beef variety packs).
Don’t have enough room in the freezer for a whole or half beef (or just not ready to commit)? Then our variety packs might be just the thing! Choose from a 10- or 20-lb option below, including the following:
10lb box: 4lbs ground beef; 2-3lbs of steaks; 3-4lbs roasts
20lb box: 10lbs ground beef; 4-5lbs steaks; 5-6lbs roasts
Once we receive your order we will reach out for steak and roast preferences and will do our best to accommodate whenever possible. We also have variety packs that include a mix of beef and chicken (check out our mixed-meat variety packs).
Sold by the dozen.
Our pastured laying hens enjoy dustbathing in the sunshine in between grub hunting and pecking the ground for seeds, worms, and whatever else they can find. As a result, they lay beautiful brown, white, blue, or green eggs with bright orange yolks. Be warned, once you try these eggs you won’t be able to look at grocery store eggs the same ever again.
Lean (~90/10) ground beef that tastes amazing and doesn’t dry out when you cook it. Sold in 1lb packs. Please reach out to us directly if you’re interested in purchasing more than 20lbs. Prices are as follows:
1-4lbs, $8.75/lb
5-9lbs, $8.50/lb
10-19lbs, $8.25/lb
20+lbs, $8.00/lb
A tender cut of beef from the smaller end of the beef tenderloin, prized for its melt-in-your-mouth texture and mild flavor. Because the muscle is not used for weight-bearing, it remains very tender and has little marbling. It is often pan-seared or grilled to a medium-rare doneness to preserve its tenderness.
A flavorful and tender cut of beef from the shoulder (chuck) of the cow, known for its marbling and rich taste. It's a modern cut that can be cooked on a grill or pan-fried. To prepare it, ensure the tough, gristly line in the center is removed and slice the steak against the grain for the best tenderness.
Note: the petite tender steaks we have left weigh 0.5lb each.
A lean, tender, and flavorful cut of beef from the shoulder (chuck) that is comparable in tenderness to a filet mignon but is more affordable. It is shaped like a mini tenderloin and is versatile enough for grilling, broiling, pan-searing, or roasting. To ensure tenderness, it's best cooked to medium-rare or medium and should rest before slicing.
A cut of beef from the short loin that includes a T-shaped bone with sections of abdominal on each side. Porterhouse steaks are cut from the rear end of the short loin and include a tenderloin steak, along with (on the other side of the bone) a large strip steak. For an ideal result, sear the steak first, then finish it by either baking in an oven or cooking over lower heat on the grill to reach your desired internal doneness.
A long, thin, and flavorful cut from the underside of the cow's plate area (under the ribs), often used for dishes like fajitas or carne asada. To maximize tenderness, marinate it, cook it quickly over high heat, or braise it for a long time. When serving, it is crucial to slice the cooked steak thinly against the grain.
A flavorful, lean cut from the bottom sirloin, known for its triangle shape. It balances the rich flavor of fattier cuts like ribeye with the clean taste of leaner cuts like tenderloin. However, it requires proper cooking to avoid becoming tough, and many find it best grilled or roasted to a medium-rare or medium temperature.
A cut from the chuck (shoulder) area, named for its similar shape to a tenderloin but not its tenderness. This lean, tough cut is best prepared with low and slow methods like braising, slow cooking, or stewing to break down the connective tissue and become tender. It should not be cooked quickly at high heat, as it will become chewy.
A round roast is a lean, tough, and flavorful cut of beef from the cow's rear leg muscles. Because it's a well-exercised muscle, it has minimal fat and connective tissue. Round roast is best cooked with techniques that use slow, moist heat or with high-heat searing followed by a low-temperature finish to ensure tenderness.
Beef liver is an exceptionally nutrient-dense, affordable organ meat, packed with high-quality protein, iron, and vitamins A and B12. It can be soaked in milk or citrus juices to reduce the strong, earthy flavor and should be quickly pan-fried, seared, or sautéed. Avoid overcooking to keep a tender, creamy texture.
Note: the cheek meat packages we have left weigh 0.7lb each.
Beef cheek meat is a tougher cut that is highly flavorful and known for intense richness, high collagen content, and melt-in-your-mouth texture when slow-cooked. This meat is ideal for braising, stewing, and smoking. While it does require the trimming of fat/silver skin, it provides a payoff in a tender result similar to short ribs.
Note: the tongue packages we have left weigh 1.5lb each.
Beef tongue is known for its rich flavor and tenderness when cooked slowly. It is flavorful and nutrient-rich; high in protein, iron, zinc, and B vitamins. It does contain significant fat so typically the skin is peeled off after slow-cooking, before slicing and serving.
Kidneys share many of the same health benefits as liver: high in vitamins A and B, iron, and low in fat. Tenderize beef kidney by soaking it in buttermilk or a mixture of lemon juice and water for several hours. Then cook with onions, garlic, bacon, or aromatic herbs such as thyme to offset the rich flavor.
Note: the heart packages we have left weigh 1lb each.
Beef heart is a lean, nutrient-dense organ meat with a firm texture and deep, rich, intense steak-like flavor. It is highly nutritious, packed with iron, zinc, selenium, and protein. It is best prepared by cleaning away fat and tough veins, then thinly sliced for quick grilling/stir-frying, or slow-cooking/braising until tender.
Prized for its rich, beefy flavor and gelatinous texture, which becomes incredibly tender and succulent when slow-cooked in stews, soups, and braises. It's a gelatin-rich cut with a high fat content, making it ideal for low-and-slow cooking methods that break down tough muscle fibers, resulting in a "fall-off-the-bone" result.
The best bang for your buck, our whole bird chickens are the gift that keeps on giving. Start by roasting the whole bird, enjoy all the meat, and then use the bones/skins to make the most delicious and decadent stock for your next soup (we also use ours when cooking rice, chili, other meat dishes - you name it!).
Note: the heart packages we have left weigh 0.6lb each.
Chicken hearts are a nutrient-dense organ meat that are high in protein, iron, and taurine. People often find their flavor similar to dark meat chicken. They are best prepared quickly by pan-searing or grilling to avoid becoming tough. They cook up tender and slightly chewy, making for a savory, nutrient-packed dish.
These livers from our pastured chickens are tender, mild-flavored, and nutrient-dense organ meat. They are rich in iron, protein, and vitamins A and B12. Prepare them by pan-searing with onions, garlic and butter for a quick dish or soak them in buttermilk and deep-fry for a crispy texture. These are best cooked to a slightly pink interior for maximum tenderness.
This fourth and fifth cutting alfalfa is technically from our alfalfa/grass hay field; however, by this late cutting the only thing left was alfalfa. These small square bales are super soft and weigh approximately 30lbs each.
We deliver within reason, for a fee. If you require delivery please find the “Hay delivery” item in our shop and add it to your cart (prices vary based on location).
We can deliver up to 36 bales per truckload (or up to 150 with truck and trailer). If you do not see your delivery location listed, please email us at JLH@hurryandgoodspeedfarm.com to see if we deliver to your area.
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